Bok Choi to me was a scary cabbage that I didn’t know how to use or add to my salads since it has this tangy bitter taste – however discovering that it is a nutritious Asian ingredient – I learned that I can just incorporate it in any Asian chicken or barbecue meat dish or as a side dish and be confident it is a great addition in colour, texture and nutritional value! It is a great source of anti-oxidant, Vitamin A and Vitamin C with less than 13 calories per 100g.

Note that stir-frying lettuce decreases the amount significantly since it looses all the water and the natural curve of the green.

Ingredients

1 tablespoon
sesame oil (OR olive oil) - زيت السمسم

1 tablespoon
fresh ginger (chopped) - جنزبيل

3
garlic cloves (minced) - فصوص ثوم

1–2 teaspoon
red chili pepper (chopped) - فلفل أحمر حار

1 tablespoon
green onion (chopped - optional) - بصل أخضر

4 cup
bok choy (cut in large chunks) - الملفوف الصيني / باك تشوي

2 tablespoon
soy sauce - صوص الصويا

1 tablespoon
fish sauce - صوص السمك التايلاندي

1 tablespoon
brown sugar - سكر بني

black pepper - فلفل أسود

Step by step

Heat the oil and throw in the ginger, garlic, red chilli peppers and green onions. Let them sizzle for 5 minutes then add the bok choy.

Stir the mix thoroughly until the bok choy starts darkening, add the soy and fish sauce followed by brown sugar and give it another stir until sugar melts in the mix.

Take it off the heat – make sure the bok choy stems still have a mild crunch and still light green. Serve the whole mix (including ginger & chili) in a small bowl and grind some fresh black pepper on top.

You can also add some toasted sesame or cashews at the end before taking it off the stove for a nutty crunch.

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